Chocolate & Peanut Cupcakes

Salty-sweet and nutty, these have an all-American flavour.

Makes: 12

✱ 125g (4oz) unsalted butter, softened

✱ 125g (4oz) golden caster sugar

✱ ¾tsp vanilla extract

✱ 2 large free-range eggs, lightly beaten

✱ 100g (3½oz) plain flour

✱ 60g (2oz) cocoa powder

✱ 1tsp baking powder

✱ 4tbsp milk

✱ 60g (2oz) roasted, salted peanuts, chopped, to decorate

For the Meringue Buttercream:

✱ 3 large free-range egg whites

✱ 175g (6oz) caster sugar

✱ 200g (7oz) unsalted butter, at room temperature

✱ 60g (2oz) smooth peanut butter

✱ ¾tsp vanilla extract

You will need:

✱ A 12-hole muffin tin lined with paper cases

✱ A piping bag fitted with a rose or star icing nozzle

1 Preheat the oven to 180C/ Gas 4. Cream the butter and sugar until pale, then beat in the vanilla and eggs. Sift the flour, cocoa powder and baking powder into the mixture and fold together to combine. Stir in the milk, then divide the mixture between the cupcake cases and bake for 12-15 mins. Transfer to a wire rack to cool.

2 Make the meringue buttercream: put the egg whites and sugar in a heatproof bowl with a pinch of salt. Set over a pan of gently simmering water and stir for around 4 mins. Remove from the heat and whisk at a low speed with an electric hand whisk or mixer, increasing speed gradually to mediumhigh. Continue for 8-10 mins or until the mixture is glossy. Combine the butter and peanut butter, then add to the meringue mixture 1tbsp at a time on a low-medium speed. Mix in the vanilla extract.

3 To decorate, pipe the buttercream on top of the cupcakes in swirls and sprinkle with the chopped peanuts.

PER CUPCAKE: 426 cals, 29g fat, 16g sat fat, 34g carbs